发明名称 |
Method for producing kakiage |
摘要 |
This method for producing a kakiage (a mixture of ingredients fried in batter) includes a step for adhering 30 to 50 parts by mass of a coating material in terms of solid matter to 100 parts by mass of ingredients to be deep-fried, and subjecting the resulting ingredients covered with the coating material to heating treatment comprising deep-frying in such a way that the water content of a final product is adjusted to 10mass% or less. The oil temperature in the deep-frying is preferably 135 to 155ºC. The heating treatment may include hot-air drying. In such a case, it is preferable that the deep-fried ingredients are dried by hot air at a temperature exceeding 120ºC and up to 160ºC. |
申请公布号 |
AU2014338355(B2) |
申请公布日期 |
2016.04.28 |
申请号 |
AU20140338355 |
申请日期 |
2014.08.11 |
申请人 |
NISSHIN FOODS INC.;NISSHIN SEIFUN GROUP INC. |
发明人 |
ITO, TAKASHI;KOJIMA, KAZUKO;SESAI, TAKASHI;IRIE, KENTARO;NISHIDE, TATSUNORI |
分类号 |
A23L5/10;A23L3/36;A23L17/00;A23L35/00 |
主分类号 |
A23L5/10 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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